Sprinkle 1/4 teaspoon salt over shrimp. Place shrimp on a grill rack coated with cooking spray; grill 2 minutes on each side or until done. Cool completely. Combine shrimp, remaining 1/2 teaspoon salt, tomatoes, and next 5 ingredients (through garlic) in a large bowl.
Cook pasta according to package directions, omitting salt and fat. Drain well; cool. Add pasta, arugula, and oil to shrimp mixture; toss gently. Sprinkle with cheese.
Wine note: The arugula's light peppery bite, the tomatoes' acidity, and the brininess of the niçoise olives all call for a simple, crisp, bone-dry white wine that will act as a between-bite refresher. Italy is full of such wines. For one that's packed with personality, you can try Terruzi e Puthod's Terre di Tufo 2005, a vernaccia-chardonnay blend from Tuscany (about $24). -Karen MacNeil